Cajun Halloumi Wraps
with Wedges and Sweet Chilli
- Milk
- Mustard
- Sulphites
- Cereals containing gluten
- Celery
- May contain traces of allergens
Our Cajun Halloumi Wraps are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
450
Potatoes
250
Halloumi
(Contains: Milk)
1
Green Pepper
(May be present: Celery)
32
Sweet Chilli Sauce
1
Cajun Blackening
(Contains: Mustard)
15
Cider Vinegar
(Contains: Sulphites)
20
Wild Rocket
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
Not included in your delivery
1
Olive Oil
2
Mayonnaise
1
Sugar for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain the halloumi, then cut it into slices (3 per person). Place them into a small bowl of cold water and leave to soak. Halve the pepper and discard the core and seeds. Slice into thin strips. In a small bowl, combine the sweet chilli sauce and mayonnaise (see ingredients for amount). Set aside.
Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pepper and fry, stirring, until softened, 3-4 mins. Transfer to a plate and cover with foil to keep warm. Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Once the pan is hot, add the halloumi and Cajun blackening. Stir to coat, then fry until golden, 2-3 mins each side.
Whilst the halloumi fries, pop the cider vinegar, sugar and olive oil for the dressing (see ingredients for both amounts) into a bowl and mix together to make your dressing. Add the rocket and toss to coat. Pop the tortillas onto a baking tray and place on the middle shelf of your oven to warm through, 1-2 mins.
Once golden, remove the halloumi from the pan and cut each slice in half. Pop the warmed tortillas (3 per person) onto your plates and spread a spoonful of sweet chilli mayo over each. Top with the rocket salad, cooked peppers and halloumi fingers (2 per wrap). Serve with the wedges alongside. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Cajun-spiced halloumi and sweet chilli mayo combination wins plenty of praise, though some find the Cajun seasoning either too overpowering or too mild for their taste.
- Ease of prep: Most find this a quick and straightforward midweek cook; a handful note that assembling all three wraps at once can feel a little fiddly.
- Suggestions: Add cherry tomatoes, cucumber, or a small tin of beans to bulk out the filling; using a thicker mayonnaise helps keep the sweet chilli mayo from becoming too runny and messy. Consider adding paprika or a herb mix to the wedges for extra flavour, and reduce the cider vinegar slightly if you find the dressing too sharp.
- Next-day meals: This dish is best enjoyed fresh, as the wraps and salad do not hold up as well the following day.
- Portions: Filling quantities can feel stretched across six wraps, so consider using slightly less rocket per wrap and adding an extra pepper or more halloumi to balance things out.
